| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
10 |
Servings |
INGREDIENTS
| 1 2/3 |
tb |
Unflavoured gelatin |
| 3 1/3 |
c |
Skim milk |
| 7/16 |
c |
Sugar |
| 2 1/2 |
ts |
Instant espresso coffee pwdr |
| 1 2/3 |
tb |
Tia Maria |
| 5 |
tb |
Semisweet Chocolate |
| 7/16 |
ts |
Cinnamon (ground) |
| 8 1/3 |
|
Egg whites |
| 3/16 |
ts |
Cream of tarter |
INSTRUCTIONS
1. Sprinkle the gelatin over the skim milk to soften for 10 minutes. Stir
in the sugar, instant espresso, Tia Maria, chocolate, and cinnamon. Heat,
stirring constantly, over medium-high heat until the gelatin, coffee, and
chocolate are dissolved and the mixture is dark. Pour the mixure into a
mixing bowl and refrigerate until the mixture is at least troom temperature
or slightly chilled. If the mixture has begun to set, beat with a whisk
until smooth.
2. Place the egg whites in a grease-free bowl and beat at medium speed
until frothy. Add the cream of tarter, raise the speed to high, and bea
until stiff peaks form. Gently fold the egg whites ino the mocha mixture
and chill for at least 2-1/2 hours, until the mousse is set.
NOTE: The mousse can be prepared up to two days in advance and
refrigerated, tightly covered with plastic wrap.
Gazelle, p. 251.
Posted to MM-Recipes Digest V4 #081 by David Tuttle
<dstuttle@pop.eclec.com> on Mar 21, 1997
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